Stained-Glass Sugar Cookies

Not only are these cookies delicious, but they’re also great for cookie exchanges or to hang on your Christmas tree! You can complete this recipe solo or have your kids jump in and help – we’re certain they’d have fun smashing the candies for you!

These cookies can be as simple as you like, or you can take a little more time and cut out multiple shapes and sizes. Continue reading below for this fun and colourful recipe from the master baker herself, Martha Stewart.

The cookies are great for cookie exchanges or to hang on your Christmas tree!

 

Ingredients [makes 3 dozen cookies]:

  • 3 cups all-purpose flour, plus more for rolling
  • 1/4 teaspoon fine salt
  • 1  1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon baking powder
  • 1 cup unsalted butter, room temperature
  • 4 large egg yolks
  • 1 cup of finely crushed hard candy, such as Jolly Rancher, in a variety of colours

Directions:

  1. In a medium bowl, whisk together flour, baking powder, and salt – put aside.
  2. In a large bowl, using an electric mixer beat the butter and sugar on medium-high speed until light and fluffy. About 3 minutes.
  3. Add egg yolks and vanilla to the mixture and beat to combine.
  4. With the mixer on low speed, gradually add your flour mix and beat to combine until the dough takes shape.
  5. Form your dough into 2 disks, wrap in plastic, and then refrigerate for 30 minutes.
  6. Preheat oven to 350 degrees, with racks in upper and lower thirds.
  7. Working with 1 disk at a time, roll out the dough between floured parchment paper to about 1/8-inch thickness.
  8. Stack the dough in parchment on a baking sheet then place back into the fridge and refrigerate until firm – about 30 minutes.
  9. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired).
  10. Place the cookies, 1 inch apart, on two parchment-lined baking sheets.
  11. With a 1-inch star cutter, cut out dough in center of each cookie.
  12. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through.
  13. Remove sheets from oven; fill cutouts with crushed candy.
  14. Bake until cookies begin to brown at edges and candy is melted, 3 minutes.

 

Let the cookies cool completely on wire racks. Enjoy!

Notes:

  • To crush candy, place in a lockable bag and pound with either a meat mallet or small skillet.
  • Disks can be refrigerated overnight or even stored frozen for up to a month.

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